Frozen Lemon Custard

Directions

1. 1
   Combine in
2. 2
   top of double boiler and cook for 3 minutes over boiling water, stirring constantly.
3. 3
   Add juice of 1 large lemon. Stir
4. 4
   until well blended and set aside to cool.
5. 5
   While cooling, beat
6. 6
   2 egg whites and 1 tablespoon sugar until stiff and glossy. Fold
7. 7
   in
8. 8
   1/2 pint whipping cream slowly and then the
9. 9
   cooled
10. 10
    egg mixture.
11. 11
    Crush
12. 12
    14
13. 13
    vanilla
14. 14
    wafers.
15. 15
    Cover bottom
16. 16
    of 8-inch square pan with crumbs, reserving about 1/3. Pour
17. 17
    filling over crumbs and sprinkle remaining crumbs over the top. Freeze for
18. 18
    6 to 8 hours.
19. 19
    Cut in squares to serve and decorate with fresh strawberries or peaches.